Whisk together vinegar, oil, egg, salt, poultry seasoning, and black pepper until smooth to create the classic Cornell marinade.
Place the chicken pieces in a large bowl or bag and pour the marinade over them, ensuring each piece is fully coated.
Marinate for at least 4 hours (overnight preferred) so the vinegar tenderizes the meat and the egg helps it brown beautifully on the grill.
Preheat the grill to medium heat and oil the grates lightly to prevent sticking.
Place chicken on the grill and cook slowly, flipping every few minutes so the marinade caramelizes evenly without burning.
Brush extra marinade on the chicken as it cooks to build flavor and keep the meat juicy.
Grill until the internal temperature reaches 165°F (75°C), ensuring the chicken is fully cooked and beautifully charred.
Let the chicken rest 5 minutes before serving to lock in moisture and tenderness.
Serve with comforting sides like Carrot and Parsnip Soup or fresh salads for a complete meal.
